Method: 1. Heat very little oil in a pan over medium flame. 2. Fry the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds and red chillies for 30 seconds. 3. Remove and grind to a fine powder. 4. Mix the ginger garlic paste, turmeric powder and green chillies with 2 tblsp oil. 5. Grind this to a coarse paste. 6. Add the ground powder and 1/2 tsp of salt. 7. Mix well. 8. Rub this all over the chicken legs and keep it in the fridge for 2 to 4 hours. 9. Heat little oil in a grill pan over medium flame. 10. Add the chicken legs and cook until golden, about 30 to 40 minutes. 11. Remove and transfer to a serving plate. 12. Sprinkle with some red chilli flakes if using. 13. Serve with lime slices and raita or salad of choice.